Hatted Kit

Method

Traditionally, the milk for this recipe was milked straight from the cow into the dish. Sometimes it is a mixture of the creamy milk and wine. In Scotland, the cow is milked into a dish containing warm buttermilk with sufficient rennet added to make it curdle. The whey is removed. The curd is seasoned with sugar and nutmeg, and blended with an equal quantity of whipped cream.

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